Tuna casserole

The tuna casserole takes an hour in the oven, but the preparations are simple. Just use responsibly caught tuna – it’s not that much more expensive.

Ingredients for eight

2 cans of tuna in water 2 onions 8 potatoes 200g pea and corn peppers 1/2 lemon 2 tablespoons tomato puree2 dl cream 1 tsp salt 1 tsp black pepper 2 tbsp cooking oil for the bottom of the pan

Tip: For a tuna casserole with a spicy twist, swap the cream for coconut cream and add 1 tbsp of curry.

Heat the oven to a low heat. Boil a few tablespoons of water, for example in a kettle.

Peel and cut the potato into small pieces. Squeeze in the juice of half a lemon. Chop the onion. Mix all ingredients in a large bowl – myös cream.

Open a fair-sized baking dish and öljyä it thoroughly. Pour the tuna mixture into it, pressing to seal and smoothing thoroughly. Pour in the boiled water until the ingredients are just covered. Not many tablespoons of water will be needed when the base is firm.

Place the foil on the pan, make a hole in the middle and bake in a hot oven for 20 minutes.

Then remove the foil, lower the oven to 200C and bake until cooked, about half an hour more.

Fish dishes World Tuna